Name: Chicken Piccata
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: Chicken Breast Skewer; Colo-Pac Produce, Inc. Shallots Onions; Napoleon Co. Grille Garlic Cloves; O Organics Capers, Organic, Non Pareil; Kitchen Basics Chicken Bone Broth; Little Bear Curly Parsley; Signature Farms Lemon Juice; Holland House White Cooking Wine; Bob's Red Mill Dark Rye Flour, Organic; Panko Italian Encrusted Chicken; Kraft Parmesan Grated Cheese; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

1: Slice chicken breast in half and cover with parchment paper.

2: Pound them to tenderize and season with salt and pepper on both sides.

3: Brush with mayo to help the breading stick.

4: For the breading, combine panko, flour, and grated Parmesan; season with salt and pepper.

5: Dredge the chicken in the breading mixture until fully coated.

6: Heat a pan to medium and add olive oil and butter to coat the bottom.

7: Cook chicken for 4-5 minutes each side until golden brown.

8: Remove from heat and place on a paper towel-lined plate.

9: In the same pan, add minced shallots and cook until translucent (about a minute).

10: Deglaze the pan with white wine, stirring up brown bits.

11: Add minced garlic, capers, and juice of half a lemon.

12: Stir in chicken broth and let simmer for a few minutes.

13: Add parsley last and return the chicken to the pan.

14: Baste chicken with the sauce and enjoy!

Chicken Piccata

Serves 2

15 mins prep

15 mins cook

30 mins total

What you need

How to make

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